Friday, May 19, 2017

Restaurant Review: Hopdoddy Burger Bar

I love a good burger. There's nothing quite like a juicy burger with fries and cold refreshing drink. That makes me incredibly happy. Since going gluten free, it's been somewhat of a challenge to find a decent gluten free burger. One where there is actually a bun involved. While protein style is great and all, NOTHING beats a burger with a bun. A bun that doesn't crumble to pieces when I bite into it. Is that too much to ask? I don't think so, but apparently it is a tall order until I tried Hopdoddy. For this reason, they are my gluten free restaurant review of the week.

There are many reasons I love Hopdoddy, but the main reason is that they understand the importance of not cross contaminating food that needs to be gluten free. They have a dedicated gluten free fryer and make the gluten free burgers in a dedicated space. Cross contamination be gone! So if you have Celiacs, gluten intolerance, or allergies, rest assured your food will be safe.

Onto the other things that I love about Hopdoddy... They have great drinks! I tried the Black Cherry Hard Limeade with a local gluten free vodka and it was so good, I wanted to chug it. But I didn't. They also have an assortment of beers (gluten free and cider available), wines and non-alcoholic beverages like shakes and sodas.
Hopdoddy uses as many local ingredients as possible to help out local communities which is another great thing about this place. They also feature local beers, wines and spirits. Yay for supporting local businesses!

I ended up having the Buffalo Bill burger on a gluten free bun with the Parmesan truffle fries. I'm not the biggest fan of mushrooms so I didn't appreciate the truffle aioli as much as their homemade ketchup. But I did go out of my comfort zone and try something new, so there's that. 😂 The burger, however, was amazing! The buffalo meat was cooked to my liking (medium rare) and the toppings were so tasty. It comes with bacon, blue cheese, Frank's hot sauce, Sassy sauce (that's where they got me), lettuce and tomato.
They had so many options for burgers it was hard to choose. I really did enjoy my choice and will definitely be coming back in the near future!

Please note - this is not a sponsored post. All thoughts and opinions are my own and I wasn't compensated from the establishment to provide this review. 

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Wednesday, May 17, 2017

Stacked Beef Enchiladas

Growing up my mom used to make red enchiladas all of the time. Sometimes when she was ambitious, she would even make the tortillas. I loved when my mom would hand make the tortillas as they made the enchiladas taste that much better. It's amazing how much better food tastes when mom makes them. Ever since I went gluten free, I have had a heck of a time trying to find gluten free tortillas that don't turn into mush when making these bad boys. I finally came up with a substitution that works! I used corn tortillas and changed up the recipe a bit to make stacked beef enchiladas. These are a good fill in until I find the right gluten free tortillas. Until then, we can appreciate these stacked bad boys because they are so tasty!

I've made these twice for work pot lucks and so far everyone has loved them. Gotta love coworkers who are willing to be taste testers for my food. You guys are the real MVPs!

This recipe is really easy to make and doesn't require a lot of ingredients. Are you ready to get cooking?! Let's go!

Stacked Enchiladas by Timo

Prep time: 10 minutes
Cooking time: 15-20 minutes
Total time: 30 minutes
Servings: 12

  • 1 package corn tortillas
  • 2 lbs. ground beef (I use 96/4 lean beef)
  • 1 package shredded Mexican blend cheese (2 cups) 
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 15oz. can of tomato sauce
  • 1/2 cup water
  • 2 tbsp. chili powder
  • 1/4 tsp. salt
  1. Preheat the oven to 350 degrees.
  2. Prepping the veggies: Peel the outer layer of the onion and then dice into small pieces and set aside in a container. Next you will mince the garlic cloves. Pro-tip: Use a garlic press for faster mincing.
  3. Prepping the Enchilada Sauce: Heat a frying pan to medium-high on the stove. Once hot enough, add the ground beef. Break the ground beef up so that it browns evenly. Halfway through the process, add the chopped onions and garlic. Once the beef has thoroughly browned, add the tomato sauce, chili powder, salt and water. Add additional water as needed to help mix the sauce.
  4. Prepping enchiladas: Grease a 15"x10" baking dish. Layer the bottom of the dish with 6 tortillas. Add sauce and then 2 handfuls of cheese. You will layer the enchiladas until you run out of sauce. You should have about 3-4 layers. 
  5. Bake enchiladas for 15-20 minutes or until the cheese is melted and bubbly.
  6. Top your enchiladas with Damn Good Guac, sour cream, salsa or any other topping that tickles your fancy.
  7. Prepare yourself for a mouf party!
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